Made from scratch with the ideal ingredients, vegan pumpkin brownies are fudgy, gooey, and just melt in your mouth.
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 cup vegan chocolate chips
Instructions:
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Grease a 9×9 inch baking pan and pour in the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool for at least 10 minutes before slicing and serving.
Nutrition Facts per serving:
- Calories: 162
- Fat: 8.5g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 136mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugar: 11g
- Protein: 2.5g
